Chintakaya Pacchadi (Green Tamarind Chutney)

Paste:

1 kg green, ripe Tamarind – wash, air dry, clear the shell, fiber, and seeds (Note: If you are grinding in a mortar and pestle, you can clear the seeds after marinating the paste. However, if you are using the modern blender or food processor, be careful to not blend the seeds as they will give bitter taste).
1 Tsp turmeric
50 grams Salt (to taste)

Grind all of these into a coarse paste. Marinate in a non-metallic dish/jar for 3 days.
Remove seeds, if you already haven’t. Spread on a non-metallic platter and air/sun dry.

Chutney:

100 grams paste

Garnish:

1 tsp fenugreek seed
1 tsp mustard seed
red chilies
1 tsp brown sugar (optinal)
1-3 green chilies
¼ tsp asafetida
7-10 sprigs cilantro

Heat 1 tsp oil and fry fenugreek seeds, mustard, and red chilies -- add about 10-15 seconds apart. Powder all of these when they are at room temperature.
Blend the above powder, green chilies, salt, brown sugar (if using it) and tamarind paste – don’t make it too soft. Add cilantro and blend gently.
Heat 1 tsp oil, fry hing for a few seconds and add to the chutney.

Goes well with rice or dosa.